If you love baking, you likely have some sourdough discard sitting around. Instead of tossing it away, why not turn it into something delicious? Sourdough Discard Scones are light, flaky, and simply delightful. They’re not just tasty, but they’re also a great way to use up that extra sourdough starter. Picture golden-brown scones with a hint of tanginess and buttery goodness, perfect with a cup of tea or coffee. They’re sure to impress your family and friends, and you’ll find yourself baking these scones again and again. Let’s dive into this simple recipe that will soon become a favorite in your kitchen!
How to prepare Sourdough Discard Scones
To make these scrumptious scones, you will need the following ingredients:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: chocolate chips, dried fruits, or nuts
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the sourdough discard, milk, and vanilla extract until just combined. If you want to add chocolate chips or dried fruits, now is the time!
- Turn the dough out onto a floured surface and knead gently until it comes together, being careful not to overwork it.
- Pat the dough into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to make rounds.
- Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until they are golden brown.
- Allow to cool slightly before serving.
Why You’ll Love Sourdough Discard Scones
These scones are a fantastic way to use up your sourdough discard, and they come together quickly. The scones are light and fluffy, with a delightful texture that everyone loves. The subtle tang from the sourdough adds depth to the flavor, making them unique from regular scones. You can easily customize them with different add-ins like chocolate chips or nuts, which makes them even more appealing. It’s hard to resist having one (or two) fresh from the oven!
Tips for success
- Cold butter is key: Make sure your butter is very cold. This helps the scones rise and become flaky.
- Don’t overmix: Mix until just combined. Overworking the dough can lead to dense scones.
- Customize it: Feel free to play around with your favorite mix-ins to make these scones truly your own!
Serving Suggestions
Serve these scones warm with butter, jam, or clotted cream. Pair them with a hot cup of tea or coffee for the perfect afternoon snack. They’re great for breakfast or as a delicious treat any time of day!
FAQs
Can I freeze Sourdough Discard Scones?
Yes, you can freeze the baked scones. Just let them cool completely and store in an airtight container. They will last for about 2 months in the freezer.
Can I use whole wheat flour instead?
Absolutely! You can substitute some or all of the all-purpose flour with whole wheat flour, but the texture may be denser.
How can I make these scones sweeter?
Feel free to add more sugar to the dough or top the scones with a light glaze made from powdered sugar and milk for extra sweetness.
Get ready to impress your friends and family with these delightful Sourdough Discard Scones. You’ll find that baking them is as enjoyable as eating them!
Sourdough Discard Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the sourdough discard, milk, and vanilla extract until just combined. If you want to add chocolate chips or dried fruits, now is the time!
- Turn the dough out onto a floured surface and knead gently until it comes together, being careful not to overwork it.
- Pat the dough into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to make rounds.
- Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until they are golden brown.
- Allow to cool slightly before serving.
